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Honey And Rum Marinated Salmon El Morro
Yields: 4 serving(s)
Ingredients
- 1/4 cup(s) dark rum
- 1/4 cup(s) honey
- 1/4 cup(s) lemon juice
- 3 tablespoon(s) chopped cilantro
- 2 cloves garlic, mashed
- 1 1/2 teaspoon(s) grated ginger root
- 2 teaspoon(s) salt
- 4 salmon fillets, 6 ounce(s) each
- 1 teaspoon(s) cracked black pepper
- 1 tablespoon(s) vegetable oil
- Lemon slices, for garnish
- Asparagus, for garnish
Directions
- In a bowl, whisk together rum, honey, lemon juice, cilantro, garlic, ginger and 1 1/2 tsp salt.
- Remove any large bones from salmon fillets.
- Place salmon in marinade; let stand for 1 hour, turning occ asionally.
- Remove salmon from marinade; pat dry with paper towels.
- Sprinkle salmon with cracked black pepper and 1/2 tsp salt.
- Heat oil in large nonstick skillet over medium-high heat.
- Add salmon fil lets, skin side up.
- Cook 3-4 minutes until salmon is golden-brown.
- Turn salmon, reduce heat to medium-low and cook about 5 minutes longer until salmon is cooked through but not dry.
- Garnish with lemo n slices and asparagus.
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